Salad with Shrimp and Capers
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 23 min.
Ready in
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 135.9 μg | (227 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 144 μg | (72 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Lettuce
- 60 grams Sardine (in own juices)
- 2 Tbsps Caper (from a jar)
- 12 shrimp (ready to cook, peeled down to the tail segment)
- 2 Tbsps olive oil
- 1 garlic clove
- Sea salt
- 150 grams Yogurt (0.1% fat)
- 2 Tbsps Whipped cream
- 1 Tbsp lemon juice
- peppers
- olive oil (as needed)
Preparation steps
1.
Rinse lettuce hearts, trim, and shake dry. Drain sardines and capers. Rinse shrimp and pat dry. In a skillet, heat oil, add crushed garlic, add shrimp and cook about 3 minutes until pink. Remove from the skillet and season with sea salt.
2.
For the dressing, mix yogurt in a bowl with cream and lemon juice and season with salt and pepper. Arrange lettuce leaves, sardines, shrimp and capers on plates. Drizzle with the dressing and serve if desired with a few drops of olive oil. If desired, serve with a fresh baguette.
